Description
Crispy dry rub baked chicken wings paired with a creamy, tangy Gorgonzola sauce, perfect for game day or a flavorful appetizer. The wings are seasoned with a robust blend of spices and baked to perfection, while the rich Gorgonzola dip complements the heat and savoriness of the wings.
Ingredients
Scale
Dry Rub Ingredients
- 1/2 Tbsp ancho chile pepper
- 1/2 Tbsp smoked paprika
- 1/2 Tbsp onion powder
- 1/2 Tbsp kosher salt
- 3/4 Tbsp light brown sugar, packed
- 3/4 tsp chili powder
- 3/4 tsp paprika
- 3/4 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried mustard powder
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried ground thyme
Chicken and Oil
- 4 lbs chicken wings, thawed completely if frozen
- 2 Tbsp vegetable or canola oil
Gorgonzola Sauce
- 1/2 cup mayonnaise
- 3-6 Tbsp buttermilk (start with 3 Tbsp)
- 1/4 cup sour cream
- 2-3 oz crumbled Gorgonzola cheese (divided: 1.5 oz for blending, remaining for folding in)
- 1 clove garlic, grated
- 1/2 Tbsp lemon juice
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
Instructions
- Prepare Dry Rub and Oven Setup: Preheat your oven to 400°F (200°C). Line a large baking sheet with two sheets of aluminum foil or use a heavy-duty sheet. Place an oven-safe cooling rack on top and spray it with non-stick cooking spray to prevent sticking.
- Mix Dry Rub: In a small bowl, thoroughly combine ancho chile pepper, smoked paprika, onion powder, kosher salt, light brown sugar, chili powder, paprika, cumin, garlic powder, cayenne pepper, dried mustard powder, black pepper, dried oregano, and dried thyme. Set this dry rub aside.
- Coat Wings with Oil and Dry Rub: Place the thawed chicken wings into a large mixing bowl. Drizzle with vegetable or canola oil and toss gently with a rubber spatula or your hands to evenly coat all wings. Sprinkle about half to two-thirds of the prepared dry rub over the wings. Massage the seasoning into each wing with your hands for even coverage. Add more rub if you desire more intense flavor.
- Arrange Wings and Bake: Arrange the coated chicken wings on the prepared cooling rack in a single layer. This setup allows air to circulate around the wings, helping them become crispy. Bake in the preheated oven for 45 minutes or until wings are crispy and fully cooked through (internal temperature should reach 165°F).
- Make Gorgonzola Sauce: While the wings bake, combine mayonnaise, 3 tablespoons of buttermilk, sour cream, 1.5 oz crumbled Gorgonzola cheese, grated garlic, lemon juice, black pepper, and kosher salt in a food processor or blender. Blend until smooth and creamy. Transfer the sauce to a bowl and gently fold in the remaining crumbled Gorgonzola cheese. Cover and refrigerate until ready to serve.
- Serve: Once the chicken wings are baked and crispy, serve them hot alongside the chilled, creamy Gorgonzola sauce. Optionally, pair with celery and carrot sticks for a classic presentation and refreshing crunch.
Notes
- For less heat, reduce the cayenne pepper or omit it entirely.
- Ensure wings are thawed completely before seasoning and baking for best results.
- Using a cooling rack on the baking sheet helps achieve crispier wings by allowing air circulation.
- Buttermilk quantity in the sauce can be adjusted to reach your desired sauce consistency.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe gluten-free, verify that all spice blends and sauces are certified gluten-free.
